Roasted Chicken Salad

• 7 1/2 pounds boneless, skinless chicken breasts
• Salt and pepper
• 2 pinches cayenne pepper
• 1 tablespoon lavender
• 1 lemon, juiced
• 3 cloves garlic, minced
• 2/3 cup sliced roasted almonds
• 1 large onion, chopped
• 1/2 bunch celery, chopped
• Dressing, recipe follows
• 2 tablespoons chopped parsley leaves
• 2 tablespoons chives
• 2 tablespoons chopped tarragon leaves

1. Preheat the oven to 400 degrees F.
2. Clean the chicken thoroughly.
3. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken.
4. Bake in preheated oven until golden brown, about 20 minutes.
5. (Note: it is a good idea to check chicken temperature with a meat thermometer.
6. It should be at least 165 degrees F).
7. Let chicken cool, and then pull it into small strips.
8. Add roasted almonds, onions, celery, dressing and herbs.
9. Mix together all ingredients in dressing, add to chicken and mix.
10. Can be served by itself or on a sandwich.
11. 1 cup mayonnaise
12. 3/4 cup sour cream
13. 1/4 cup extra-virgin olive oil
14. 2 tablespoons honey
15. Salt and pepper
16. Mix all ingredients together.

chicken breasts, salt, cayenne pepper, lavender, lemon, garlic, almonds, onion, celery, dressing, parsley, chives, tarragon leaves

Taken from www.foodnetwork.com/recipes/roasted-chicken-salad-recipe.html (may not work)